[ Food Flours ] From: The Topeka Capital-Journal | Date: July 26, 2000| Author: | Copyright 2000 The Topeka Capital-Journal. Provided by ProQuest LLC.Copyright information

Focus

on flours

Wheat flour isn't the only choice available to cooks.

By LISA M. SODDERS

The Capital-Journal

Kansas is known for its wheat, but wheat isn't the only grain that can be used to make flour.

Some people are allergic to gluten, the protein in wheat, and rely on flour made from other grains, such as rice, to bake with. Others just enjoy combining different flours to create new tastes and textures, or boost the nutritional value of their homemade breads. Beyond whole wheat, bakers are making breads from spelt, quinoa, amaranth, millet, brown and white rice, soybeans and kamut.

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